Babsie's Shredded Beef

One shoulder roast or chuck roast
Beef Broth and water
Salt and pepper
onion powder
garlic powder
Montreal Steak seasoning
Sliced onions
minced garlic

Braise meat on all sides, cover with beef broth and water. Add salt, pepper, onion powder, garlic powder, Montreal steak seasoning all to taste. Add sliced onions and minced garlic if desired. Bring to a boil, turning often. Cover and simmer for 4-6 hours.

Homemade Yogurt

2 quarts whole milk
half cup of plain yogurt with live active cultures

Put the milk in an enameled cast iron pot with a lid, and over medium low heat bring it to 160 degrees.Turn off the heat and wait for the milk to cool to 110 degrees.

In a separate bowl mix the plain yogurt with a cup full of the warm milk, stir until liquefied then add the mixture back into warm milk. Put the lid on the pan and place in oven with the light on. Leave in oven for 6-8 hours or overnight.

If you want thicker yogurt, Greek yogurt, you can strain the yogurt through a thin dish cloth. The left over liquid is great to use for making homemade bread, it makes it super moist!

Barb Stewart's Fresh Peach Pie

5-6 peaches, peeled and cut into pieces
1 cup sugar
3 T heaping corn starch
1 cup water
1 stick butter (or less) diced
1 t almond extract

1 10'' pie crust precooked and cooled

In a saucepan cooking over medium heat combine sugar and corn starch. Add water and bring to a boil. Continue to stir until mixture begins to thicken and turn clear. Take off of heat and add butter and almond extract.  Combine mixture with peaches and place in pie shell. Refrigerate until it sets up. Serve with whipped cream.

Depending on the size of your peaches this can make 2 pies.